Study Plan Arrangement Course Description
School of Liberal Arts
Bachelor of Hospitality Management - Course Description
(Applicable from Academic Year2020/2021)
Study Plan
Course Description:
Liberal Arts education is a reform of the traditional higher education training model, which has become the consensus of the current global higher education. Its goal is to train students not only in having a broad knowledge base, an interdisciplinary vision, the ability to analyze and solve problems with a clear career development field and direction, but most importantly, with a sound personality and noble morale. In the era of globalization, liberal arts education pays more attention to the cultivation of first-rate talents with cross-cultural communication and cooperation skills, an innovative consciousness, and deftness towards lifelong learning.
As a world tourism and leisure center, Macao is a world-renowned city dominated by tourism, gambling and entertainment industries, which requires a large number of human resources to be invested in various types of modern service industries. To meet the needs of the policy and the general environment, and to respond to the needs of the Macao society, the neighboring regions and the international community for the cultivation of service-oriented talents, the "Bachelor of Hospitality Management" has been established by the School of Liberal Arts (SLA). This course is designed for both full-time students and those working in the leisure, convention, tourism, hospitality, entertainment, catering, retail and other service industries. Curriculum design combines theory and practice. Major subjects will cover the four major areas of hospitality, cultural tourism, convention exhibition and retail. Students can be awarded a Hospitality Management degree upon completion of credit courses and approval by the academic and teaching committees of the university. This course is designed for people who are interested in related service industry, provides the basis of system theory knowledge learning, also equipped with sufficient practice and internship, lets the student can put this to use, and enhance the ability of practice and, in turn, increase the competitiveness of the education and future employment.
In addition, compared with traditional Hospitality Management courses, this course has more flexibility and extensibility. First, students have a more flexible choice of majors after completing the general education. Students can continue their in-depth study of business courses and be awarded a Bachelor of Hospitality Management (BHM) degree upon completion of credit courses and approval by the academic and teaching committees of the university. The SLA intends to extend teacher and student exchange projects with renowned universities overseas so that students will have ample opportunities for international exchange programs and study abroad opportunities. Upon graduation, SLA students can have the advantages to be admitted to master's degree by an overseas university on the premise of meeting the English requirements.
Credit Requirements:
Total credits required for the completion of the curriculum: 126 credits
126 credits can be allocated as below:
Complete 42 credits of the basic compulsory Courses that listed in table 1, 54 credits of core compulsory courses listed in table 2 and 30 credits of general education courses listed in table 3, which are assigned as follows:
Table one: Compulsory Subjects
Subject |
Type |
Teaching Hours |
Credit |
Introduction to Management |
Compulsory |
45 |
3 |
Operations Management |
Compulsory |
45 |
3 |
Business Statistics |
Compulsory |
45 |
3 |
Fundamentals of Finance |
Compulsory |
45 |
3 |
Human Resource Management |
Compulsory |
45 |
3 |
Customer Relationship Management |
Compulsory |
45 |
3 |
Leadership & Organizational Behavior |
Compulsory |
45 |
3 |
Consumer Behavior |
Compulsory |
45 |
3 |
Brand Management |
Compulsory |
45 |
3 |
Marketing |
Compulsory |
45 |
3 |
Intercultural Communication |
Compulsory |
45 |
3 |
Visitor Management and Interpretation |
Compulsory |
45 |
3 |
Dining Room Service and Practice |
Compulsory |
45 |
3 |
Hospitality Supervision |
Compulsory |
45 |
3 |
Table two: Professional Compulsory Subjects
Subject |
Type |
Teaching Hours |
Credit |
International Etiquettes |
Compulsory |
15 |
1 |
Wine Appreciation |
Compulsory |
15 |
1 |
Negotiating Skills |
Compulsory |
15 |
1 |
World Gourmet and Food and Beverage Culture |
Compulsory |
45 |
3 |
Integrated Resort Management |
Compulsory |
45 |
3 |
Planning and Operation of MICE |
Compulsory |
45 |
3 |
Cultural Industries: Marketing and Development |
Compulsory |
45 |
3 |
Cultural Heritage Management |
Compulsory |
45 |
3 |
Museum, Exhibition and Collection Management |
Compulsory |
45 |
3 |
Planning and Management of Retail Industry |
Compulsory |
45 |
3 |
Intelligent Tourism Sales and Marketing |
Compulsory |
45 |
3 |
Seminars for Contemporary Service Industry |
Compulsory |
45 |
3 |
Crisis and Conflict Management in the Service Industry |
Compulsory |
45 |
3 |
Communication Skills for Quality Service Provision |
Compulsory |
45 |
3 |
SQM1308 Special Topics in Service Quality and Retail Management |
Compulsory |
45 |
3 |
Internship and Reports |
Compulsory |
800 |
15 |
Table 3: General Studies subjects
Subject |
Type |
Teaching Hours |
Credit |
English I & II |
Compulsory |
90 |
6 |
Chinese Reading & Writing |
Compulsory |
45 |
3 |
Maths and Logics |
Compulsory |
45 |
3 |
General Theory of Chinese and Western Culture |
Compulsory |
45 |
3 |
Information and Technology |
Compulsory |
30 |
2 |
Sociology |
Compulsory |
30 |
2 |
Introduction to Psychology |
Compulsory |
30 |
2 |
Physical Education and Sports |
Compulsory |
30 |
2 |
Special Topic in Science and Technology |
Compulsory |
30 |
2 |
Special Topic in Social Science |
Compulsory |
30 |
2 |
Special Topic in Humanities and Arts |
Compulsory |
30 |
2 |
Introduction to Constitutions and Basic Law |
Compulsory |
15 |
1 |